Ruby Red Tomatoes - The WEBB Cooks by Robyn Webb, MS, LN

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Ok, I'm a little ahead of myself. But very soon it will officially be spring. That's when tomatoes rear their luscious, deep crimson-colored heads. Frankly it could not come soon enough for me. Tomatoes are big on flavor, low in calories, and oh what a treat they are!

In addition to supplying calories equivalent to you burning them with a short stroll, tomatoes offer an abundance of vitamin C and a tremendous amount of lycopene, a cancer fighting carotenoid that may possibly lower the risk of prostate cancer. In recent studies, it is also believed that lycopene might fight heart disease as well as cancer. This is good news for people with diabetes who are prone to heart disease.

Shopping for tomatoes requires some inspection. If you can't buy tomatoes at a local farmers market, shop where tomatoes are kept at room temperature. The small Roma (plum) tomatoes are often more flavorful, when the round ones are not.

Choose tomatoes that are heavy for their size, evenly colored and unblemished. Even if they are unripe, they should be more pink than green. You can always store tomatoes in a brown paper bag if they are not fully ripened upon purchase.

Don't forget about yellow tomatoes, the tiny grape tomatoes and even heirloom tomatoes. These tomato varieties will give you an array of choices and different flavors in addition to the traditional tomato. Try to use tomatoes within a few days of purchase.

Treat tomatoes right, and the culinary rewards will be worth it.

• Make an authentic Caprese Salad, from one of Italy's most beloved islands. Combine 2 pints of fresh sliced cherry tomatoes with 2 ounces of sliced, part-skim mozzarella cheese, 1/3 cup chopped fresh basil, and drizzle with 2 Tbsp. balsamic vinegar, 1 Tbsp. olive oil and a dash of salt and pepper.



• Add fresh diced tomatoes to your favorite jarred marinara sauce to zip up the flavor and texture. Heat it all in a saucepan and pour over your favorite pasta or cooked seafood, poultry or meat.



• Add diced tomatoes to canned tomato soup



• Add cubed tomatoes or halved cherry tomatoes to most stir fries



• For a really excellent deep flavor taste, combine cubed fresh tomatoes, a 14 ounce-can of diced tomatoes and 1/2 cup rehydrated, diced sun-dried tomatoes. Add this combination to a skillet with already sauteed chopped onions and garlic. Add a pinch of sugar and cook in the skillet for about 10 minutes. Serve as a sauce over anything you like.



• Baked tomatoes make a refreshing side dish. Slice off and discard the top quarter of four large tomatoes. Scoop out and discard the seeds. In a small bowl, mix together 1/2 cup fresh breadcrumbs with 3 Tbsp. minced fresh scallions, 1 Tbsp. each minced parsley and basil, 1 1/2 Tbsp. olive oil and 2 tsp. Parmesan cheese. Spoon the crumb mixture evenly over each tomato. Bake at 400 degrees for about 20-30 minutes until the tomatoes are soft and topping is browned.

Try this recipe below as a nice prelude to a light spring meal.

TOMATO CROSTINI

6 servings / serving size: 2 slices
preparation time: 10 minutes
cook time: 0 minutes
exchanges: 2 1/2 starch
calories: 230
calories from fat: 46
total fat: 5 g
saturated fat: 1 g
cholesterol: 1 mg
sodium: 438 mg
carbohydrate: 39 g
dietary fiber: 2 g
sugars: 4 g
protein: 6 g

Ingredients

12 slices Italian bread (about 1 1/2 inches thick)
2 garlic cloves, halved
1 Tbsp. olive oil
1 cup seeded, finely diced tomatoes
2 tsp. capers
2 tsp. minced black olives
2 tsp. minced fresh basil
1 tsp. minced fresh oregano
salt and pepper to taste

1. Preheat the oven to 350 degrees. Rub each slice of bread with the garlic and brush with the oil.
2. Place the bread slices on a baking sheet and toast in the oven for 3-4 minutes.
3. Combine the remaining ingredients in a small bowl. Place a spoonful of the tomato mixture on each bread slice and serve.